Baked potatoes with sour cream and chives recipe
information
This is the classic accompaniment to a steak in the United States. Idaho is the potato usually used there—large King Edwards are probably best in Britain and elsewhere.
ingredients
4 Large potatoes, scrubbed
50 g (2 oz) 4 Tbs Butter
Salt and pepper to taste
175 ml (6 fl oz) 3/4 cup Sour cream
2 Tbs Chopped chives
50 g (2 oz) 4 Tbs Butter
Salt and pepper to taste
175 ml (6 fl oz) 3/4 cup Sour cream
2 Tbs Chopped chives
method
1. Preheat the oven to hot 225°C (Gas Mark 7, 425°F). Arrange the potatoes on a baking sheet and put them into the oven. Bake for 1 to 1 1/2 hours (depending on the size of the potatoes).
2. Remove the potatoes from the oven and gently slit the tops. Squeeze the sides slightly to loosen the flesh. Divide the butter equally among them and season with salt and pepper.
3. Combine the sour cream and chives and spoon the mixture into the slits. Serve at once.
4 Servings
2. Remove the potatoes from the oven and gently slit the tops. Squeeze the sides slightly to loosen the flesh. Divide the butter equally among them and season with salt and pepper.
3. Combine the sour cream and chives and spoon the mixture into the slits. Serve at once.
4 Servings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
